Zéphyr Mastiha Ganache

Boil the cream and infuse the mastiha. Pour the whipping cream on the white chocolate and mix until you obtain a smooth texture. Put in the fridge for 2 hours. Wipe the mixture before piping it in the Zéphyr™ sphere.

Blackcurrant and lemon coulis

Ingredients

Preparation

100g

blackcurrant puree

90g

yuzu puree

3g

NH pectin

26g

sugar

26g

trimoline

Boil the blackcurrant and yuzu puree with the trimoline. Mix the sugar and the pectine together and whisk into the puree. Cook for 3 min and leave to cool for2 hours.The coulis will then be pour on the financiers.

Roasted almonds financier

Ingredients

Preparation

50g

T45 flour

120g

icing sugar

48g

almond powder

2g

baking powder

12g

trimoline

134g

egg white

72g

butter

16g

honey

Make a beurre noisette and add in the honey. Set aside. Whisk in the dry ingredients, add the trimoline and half of the egg whites. Fold the other half of the egg whites into the mix and then add the brown butter. Pipe the mixture in a half sphere mould and pipe some of the coulis in the centre. Cook in the oven at 180°C/356F for 12 min and leave to cool in the refrigerator for 20 min.

Zéphyr™ sphere

Temper the chocolate and mould in 5cm Ø demi sphere mould. Once the chocolate is crystalized, pipe the Zéphyr™ ganache mastiha in the half spheres, then place the financier in the middle. Assemble the half sphere in order to make a ball and leave to cool.

Finish and assembly

Creation of the sphere : Fill a chocolate ½ sphere with whipped ganache and black current and lemon coulis. Seal the chocolate sphere by gently melting the edge and then placing on the half sphere on top. Place the sphere into the freezer at 5°C.

How to spray the sphere : Heat up white chocolate to 35°C. Take the sphere out of the freezer and spray.

Decoration : Using a flower template and an air brush apply sliver, white and blue colours. Bring the isomalt to the boil add in the colour and then form into a circle.